Salted “Caramel” Chocolate Pudding

Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you.

Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!

Hi Felecia, We get the Scharffen Berger Unsweetened Dark Chocolate Baking Bar (99% Cacao) from Wegmans or Yes! Organic Market. You can also find it online. Click here for a link to it on Amazon. I do not recommend cacao powder–it doesn’t blend completely with the other ingredients the way melted chocolate will.

I think carton coconut milk would be fine. I only suggest you be mindful of when picking out coconut milk is additives, whether it’s canned or not. Some brands contain only coconut and water, while others include preservatives, emulsifiers, or stabilizers. We like Native Forest because it’s BPA-Free; it does have guar gum as a stabilizer, and we realize that’s not ideal, but we have had the most success cooking with it than with other brands. Actually, one other thing: refrigerated coconut milk (whatever the container) is meant to be a beverage and is often watered down and filled with additives like carrageenan, guar gum, sweeteners. We do not recommend cooking with it.